• 10 oz fresh spinach
• 1 cup water
• 1 cup boiled peas
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 inch piece of fresh ginger finely grated
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1 teaspoon chilli powder
• 1 teaspoon garammasala
• 1 tablespoon unsalted dairy free non-hydrogenated vegan margarine
• 3/4 tablespoon lemon juice
• salt to taste

Trim and wash the spinach leaves, discarding any tough stalks. Boil the spinach in one cup of water for 8 to 10 min. Strain the spinach and store the stock for later use in soups or gravies. Puree the spinach in a blender. Heat the butter and saute the onion till translucent. Add the ginger and garlic and saute for another minute stirring frequently to prevent sticking. Add the garam masala, ground coriander, ground cumin, chili powder and fry for two minutes. Add the peas and spinach and mix well. Season with salt to taste and cook for five minutes. Turn off the heat and add the lemon juice. Serve hot with Indian vegan bread like Roti or Paratha.

Serves: 6 half cup servings

Preparation time: 30 minutes

Nutrition Information: This recipe is rich in iron and vitamins. It is important to add lemon juice for iron absorption. Adding lemon juice after turning off the heat is important to prevent the loss of vitamin C which is sensitive to heat.